Piña Colada Cupcakes Today's post is going to be short, but sweet. Since I'm feeling a bit under the weather, I hope these cupcakes will help you to forgive me. Coconut and pineapple have always been on my list of favorite fruits. I used to buy gallons of organic coconut pineapple juice at the store (which I would try not to drink in one sitting). For some reason it never occurred to me to combine this wonderful combination with alcohol. When this finally dawned on me a few weeks ago, I realized I needed a piña colada and I needed one now. I love piña coladas so much I decided I needed to have this particular cocktail in a more... suitable container. It's nearly summer, the sun is shining, and I think you deserve a little treat. These Piña Colada Cupcakes are a cocktail in cupcake form. Piña Colada Cupcakes Adapted from Cupcake Project Yields 18 cupcakes Preheat oven to 350 degrees F. In a small bowl, whisk together the pineapple juice, rum, coconut milk, and vanilla extract.
Key Lime Cupcakes I don't think there are enough key lime cupcake recipes out there. When I got the idea to make some, I didn't find many recipes on the Web and I ended up adapting a lemon cake recipe. The result was a moist cupcake lightly fragrant with key lime, which was echoed in the frosting. I brought them in to work on the night of the Florida presidential primary, to keep up the sugar and carb high in the newsroom while we were working. This post was shared with:Tea Party TuesdayCrazy Sweet TuesdaySweet Tooth Friday Sweets for a SaturdayThemed Bakers Sunday Key Lime CupcakesAdapted from Martha Stewart's Glazed Lemon CakesMakes 24 cupcakes 1 cup (2 sticks) unsalted butter, room temperature 3 cups all-purpose flour 4 tsp baking powder 1 teaspoon salt 1 cup plain yogurt (I used 0% fat Greek yogurt) 1 teaspoon vanilla extract Zest and juice of 8 key limes 2 cups granulated sugar 4 large eggs Key Lime Frosting (recipe below) 2 graham crackers, for garnish Preheat oven to 350°. Frost the cupcakes.
Chocolate Cupcakes, Chocolate Cupcakes Recipe, Vanilla Frosting Posted by Grace Massa Langlois on Saturday, 12th March 2011 If you haven’t noticed, all I can think about lately is warmer weather. It’s surprising because as I write this I am facing the window and all I can see are giant falling snowflakes. But today is no different; I have summer on the brain. So what’s a girl to do? I whipped up a batch of Hot Fudge Sundae Cupcakes in honour of my favourite season, summer. Growing up we didn’t often indulge in sweet baked treats like cupcakes or frosted cakes. The fridge was always stocked with fresh fruit and during the summer months we need only walk out the back door to the yard to pick fresh peaches, apricots, pears, apples or grapes from my father’s carefully tended to garden. The one treat we always had on hand was ice cream. I vividly remember one day when my mother came home from her weekly shop with a very special treat. And here began my love for Hot Fudge Sundaes. Just looking at it makes you dream of summer. Chocolate Cupcakes
Chocolate Mocha Cupcake Double Chocolate Mocha Crunch Cupcake ~ These are messy. Don’t be fooled by the pretty piping. I dare you to bite into that highly stacked chocolate buttercream frosting and not get it all over your face. Remember those Carls Jr. commercials, “If it doesn’t get all over the place it doesn’t belong in your face”? If you haven’t seen them, then I can quickly tell you, they were lame. Not being the target the audience for those commercials you may think that’s why it wasn’t for me. So what’s that have to do with a chocolate cupcake. A few notes: You may have more frosting than you need. Double Chocolate Mocha Crunch Cupcake Makes 12 Cupcakes Chocolate cupcake recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Ingredients: Cupcake: Chocolate Swiss Meringue: Chocolate Pouring Sauce 2/3 cups dark chocolate2 tablespoons heavy cream4 tablespoons powdered sugar, sifted4-5 tablespoons water, warm
Snickerdoodle Cupcakes & Cookies » Savour the Senses I am not sure what all of your new years resolutions are, but I hope they don’t involve cutting out sweets because I have so many delicious sweet recipes to post in the next couple of weeks! If you are taking the bold step and trying to cut out sweets, I will have plenty of healthier recipes coming up too, so you are safe but I would still encourage you to try to the sweets! This semester I promised my photography professor that I would bake him something and I was told by his roommate that he loved snickerdoodles. So, natually, I wanted to make him something a little bit more unique than just your average cookie; I decided to go with a snickerdoodle cupcake instead! Snickerdoodle Cupcakes Recipe type: Dessert Prep time: Cook time: Total time: Serves: 18 Preheat the oven to 350F. If you need a snickerdoodle recipe as well here is one that makes deliciously soft snickerdoodles from Food.com: Snickerdoodle CookiesYields 12 regular or 24 mini cookies Ingredients Directions
The Beachside Baker: Chocolate S'mores Cupcakes In case you haven't noticed yet by reading my blog, I LOVE cupcakes! I wish I had more excuses to make them so I could bake them more often, because let's face it: there's no way I'm going to bake a batch of cupcakes and let them sit in our house with just Tony and I. There's no way we could ever resist that kind of temptation! I have a huge list of cupcake flavors I want to try. I'm kind of glad she requested these, because it "required" me to go out and purchase a kitchen torch. The kitchen torch was so fun to use! Chocolate S'mores CupcakesPrint this recipe Recipe from Glorious Treats Yield: about 12 cupcakes (for 24, either double the recipe, or click the link above to go to Gloriuos Treats for the original recipe) Ingredients: 1 cup sugar 3/4 cup plus 2 Tbsp flour 1/4 cup plus 2 Tbsp unsweetened cocoa powder 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 1 1/2 eggs 1/2 cup whole milk 1/4 cup vegetable oil 1 tsp vanilla extract 1/4 cup plus 2 Tbsp boiling water
Mint Chocolate Cupcakes I decided to take a different approach with the whole chocolate/mint holiday theme. I love candy canes (aka peppermint), and I wanted to share a minty recipe for the holidays but minus the candy canes. I don’t know. Call me picky. I’ve just seen a lot of chocolate/peppermint recipes lately, so I wanted to stir it up a bit. And, while I am not being all that original, these cupcakes satisfied my cravings for a sweet mint flavor without the strong tang of peppermint. And, to be honest with you, this recipe took a lot of work. But, my friends, the hard work (as usual) was very much worth the effort. In summary, these mint chocolate cupcakes are fantastic and you should try making them as soon as possible. :) Mint Chocolate Cupcakes Servings: 18 Ingredients For the cupcakes: 1 and 1/2 cups all-purpose flour 3/4 cups unsweetened Dutch-process cocoa powder 1 and 1/2 cups sugar 1 and 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup buttermilk 3/4 cup warm water 1.
"Please, Sir, Can I Have S'more?" Cupcakes I entered these s'more cupcakes into the Cupcake Camp Montreal baking competition and was a finalist for Amateur Design. I spent weeks working on these cupcakes to make them just right, changing around ingredients, varying the method of the recipe, mixing up the design. Five well thought out batches later, I came up with these. The perfect flavors of a s'more in a cupcake form. I often find baking can be quite the adventure. Or sometimes a squirrel steals your spatula. He came back later to taunt me. This s'mores cupcake features a graham cracker cupcake absolutely stuffed with a marshmallow creme, covered with a decadent dark chocolate, and topped with a toasted marshmallow meringue. Although these cupcakes are involved, they are well worth the effort and can bring campfire s'mores back into the fall season (or any season for that matter)." Yields 12-14 cupcakes Graham Cracker CupcakesAdapted from Vanilla Garlic Make absolutely sure your ingredients are room temperature.
Chocolate Chip Cookie Cupcakes - The Hazel Bloom These Chocolate Chip Cookie Cupcakes started out being something a little different. First, I thought I wanted to make a blondie cupcake. I mean, brownie cupcakes like this one are the bomb, so a blondie cupcake can’t be far behind. Then I decided I wanted to add chocolate chips. It was necessary. Then I made the brown sugar buttercream, which, with its butter, brown sugar and vanilla, tasted to me, just like cookie dough. At that point, this cupcake was straight-up Chocolate Chip Cookie Cupcake, 100%, all the way. The cupcake itself is reminiscent of a Toll House Cookie bar, but, you know, in cupcake form. Yeah, these are pretty sinful. Recipe type: Dessert Author: Kare Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 15 cupcakes The cupcake is reminiscent of a Toll House Cookie bar, but, you know, in cupcake form. Cupcake recipe adapted from Ina Garten’s Chocolate Chunk Blondie recipe Buttercream recipe adapted from My Kitchen Addiction www.mykitchenaddiction.com